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Liao H, Jiang T, Chen L, Wang G, Shen Q, Liu X, Ding W, Zhu L. Stability and 3D-printing performance of high-internal-phase emulsions based on ultrafine soybean meal particles. Food Chem 2024; 449:139172. [PMID: 38574522 DOI: 10.1016/j.foodchem.2024.139172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/01/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
There are numerous studies on the application of soybean whey protein in three-dimensional (3D) printing. In this study, the effects of soybean meal particles (5%, 6%, 7%, 8%, 9%, and 10%) and oil-phase concentrations (70%, 72%, 74%, 76%, and 78%) on the stability and 3D-printing performance of a soybean-meal-based high-internal-phase emulsion were investigated. The results showed that the particle size of the emulsion decreased with increasing soybean meal particle concentration, and that increasing the concentration of the oil phase improved the viscoelasticity of the emulsion. Rheological tests further showed that the higher storage modulus of the emulsion indicated better support and stability. The emulsion with 8% soybean meal-particles and 76% oil-phase concentration exhibited the best printing effect. This study provides an effective solution for the preparation of stabilized high-internal-phase emulsions of soybean meal particles suitable for 3D printing.
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Affiliation(s)
- Haiqiang Liao
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Tianshu Jiang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Guozhen Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Qian Shen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Xiuying Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China
| | - Lijie Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei 430028, China.
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2
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Zhang K, Wang Y, Fan X, Li N, Tan Z, Liu H, Liu X, Zhou D, Li D. Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei. Food Chem 2024; 441:138348. [PMID: 38199106 DOI: 10.1016/j.foodchem.2023.138348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/11/2023] [Accepted: 12/31/2023] [Indexed: 01/12/2024]
Abstract
In this study, the effects of CaCl2 (0, 25, 50, 75, and 100 mM) on the gelling and digestive properties of the myofibrillar protein (MP) in Litopenaeus vannamei were investigated. The results showed that increasing CaCl2 concentration led to changes in the tertiary structure of MP. Specifically, compared with the control group, a 64.31 % increase in surface hydrophobicity and a 45.90 % decrease in the sulfhydryl group were observed after 100 mM CaCl2 treatment. Correspondingly, the water holding capacity and strength of the MP gel increased by 24.46 % and 55.99 %, respectively. These changes were positively correlated with the rheological properties, microstructure pore size, and content of non-flowable water. The mechanical properties of MP gel were improved, and the microstructure became more compact with the increase in CaCl2 concentration. Furthermore, the particle size of the digested MP gels decreased in the presence of CaCl2, which improved the digestion characteristics of MP gels.
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Affiliation(s)
- Kexin Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yefan Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Fan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Na Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhifeng Tan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Huilin Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyang Liu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Deyang Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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3
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Fitzgerald K, Stephan SB, Ma N, Wu QV, Stephan MT. Liquid foam improves potency and safety of gene therapy vectors. Nat Commun 2024; 15:4523. [PMID: 38806464 PMCID: PMC11133309 DOI: 10.1038/s41467-024-48753-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 05/13/2024] [Indexed: 05/30/2024] Open
Abstract
Interest in gene therapy medicines is intensifying as the first wave of gene-correcting drugs is now reaching patient populations. However, efficacy and safety concerns, laborious manufacturing protocols, and the high cost of the therapeutics are still significant barriers in gene therapy. Here we describe liquid foam as a vehicle for gene delivery. We demonstrate that embedding gene therapy vectors (nonviral or viral) in a methylcellulose/xanthan gum-based foam formulation substantially boosts gene transfection efficiencies in situ, compared to liquid-based gene delivery. We further establish that our gene therapy foam is nontoxic and retained at the intended target tissue, thus minimizing both systemic exposure and targeting of irrelevant cell types. The foam can be applied locally or injected to fill body cavities so the vector is uniformly dispersed over a large surface area. Our technology may provide a safe, facile and broadly applicable option in a variety of clinical settings.
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Affiliation(s)
- K Fitzgerald
- Translational Science and Therapeutics Division, Fred Hutchinson Cancer Center, Seattle, WA, 98109, USA
| | - S B Stephan
- Translational Science and Therapeutics Division, Fred Hutchinson Cancer Center, Seattle, WA, 98109, USA
| | - N Ma
- Clinical Research Division, Fred Hutchinson Cancer Center, Seattle, WA, 98109, USA
| | - Q V Wu
- Clinical Research Division, Fred Hutchinson Cancer Center, Seattle, WA, 98109, USA
| | - M T Stephan
- Translational Science and Therapeutics Division, Fred Hutchinson Cancer Center, Seattle, WA, 98109, USA.
- Department of Bioengineering and Molecular Engineering & Sciences Institute, University of Washington, Seattle, WA, 98109, USA.
- Department of Medicine, Division of Medical Oncology, University of Washington, Seattle, WA, 98195, USA.
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4
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Lavanya M, Namasivayam SKR, John A. Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04943-1. [PMID: 38713338 DOI: 10.1007/s12010-024-04943-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
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Affiliation(s)
- M Lavanya
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India.
| | - Arun John
- Department of Computational Biology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, 602105, India
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5
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Xu F, Shi Y, Li B, Liu C, Zhang Y, Zhong J. Characterization, Stability and Antioxidant Activity of Vanilla Nano-Emulsion and Its Complex Essential Oil. Foods 2024; 13:801. [PMID: 38472915 DOI: 10.3390/foods13050801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 02/23/2024] [Accepted: 03/01/2024] [Indexed: 03/14/2024] Open
Abstract
As a natural flavoring agent, vanilla essential oil has a special aroma and flavor, but its volatility and instability limit its value. Therefore, in this study, vanilla essential oil was compounded with cinnamon essential oil to prepare nano-emulsions (composite nano-emulsions called C/VT and C/VM), and the stability of the composite essential oil emulsions was investigated. Transmission electron microscopy (TEM) images showed that the nano-emulsions were spherical in shape and some flocs were observed in C/VM and C/VT. The results showed that the average droplet sizes of C/VM and C/VT increased only by 14.99% and 15.01% after heating at 100 °C for 20 min, and the average droplet sizes were less than 120 nm after 24 days of storage at 25 °C. Possibly due to the presence of reticulated flocs, which have a hindering effect on the movement of individual droplets, the instability indices of C/VM and C/VT were reduced by 34.9% and 39.08%, respectively, in comparison to the instability indices of C/VM and C/VT. In addition, the results of antioxidant experimental studies showed that the presence of composite essential oil flocs had no significant effect on the antioxidant capacity. These results indicate that the improved stability of the composite essential oil nano-emulsions is conducive to broadening the application of vanilla essential oil emulsions.
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Affiliation(s)
- Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Yucong Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Bin Li
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Junzhen Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, No 235, Nanjing East Road, Nanchang 330047, China
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6
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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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7
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Tello P, Santos J, Calero N, Trujillo-Cayado LA. Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants. Polymers (Basel) 2024; 16:194. [PMID: 38256993 PMCID: PMC10819741 DOI: 10.3390/polym16020194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/05/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant and anti-inflammatory properties, is obtained from algae. This compound is gaining positions for applications in the food industry. The main objective of this work was to obtain nanoemulgels formulated with PC and k-carrageenan (a polymer that is obtained from algae as well). An optimization of the processing parameters (homogenization pressure and number of cycles) and the ratio of PC and a well-known synthetic surfactant (Tween 80) was developed using response surface methodology. The results of this optimization were 25,000 psi, seven cycles, and a 1:1 ratio of PC/Tween80. However, the necessity for the incorporation of a polymer that plays a thickener role was observed. Hence, k-carrageenan (k-C) was used to retard the creaming process that these nanoemulsions suffered. The incorporation of this biopolymer provoked the creation of a network that showed gel-type behavior and flow indexes very close to zero. Thanks to the combined use of these two sustainable and algae-obtained compounds, stable nanoemulgels were obtained. This work has proved that the combined use of PC and k-C has emerged as a sustainable alternative to stabilize dispersed systems for the food industry.
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Affiliation(s)
- Patricia Tello
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011 Sevilla, Spain;
| | - Jenifer Santos
- Departamento de Ciencias de la Salud y Biomédicas, Facultad de Ciencias de la Salud, Universidad Loyola Andalucía, Avda. de las Universidades s/n, 41704 Dos Hermanas, Sevilla, Spain
| | - Nuria Calero
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/Profesor García González s/n, 41012 Sevilla, Spain;
| | - Luis A. Trujillo-Cayado
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, c/Virgen de África, 7, 41011 Sevilla, Spain;
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8
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Kristina Enggi C, Sulistiawati S, Stephanie S, Tangdilintin F, Anas Achmad A, Adelia Putri R, Burhanuddin H, Arjuna A, Manggau MA, Dian Permana A. Development of probiotic loaded multilayer microcapsules incorporated into dissolving microneedles for potential improvement treatment of vulvovaginal candidiasis: A proof of concept study. J Colloid Interface Sci 2023; 648:203-219. [PMID: 37301145 DOI: 10.1016/j.jcis.2023.05.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/29/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023]
Abstract
Vulvovaginal candidiasis (VVC) is a vaginal infection caused by abnormal growth of Candida sp., especially Candida albicans, in the vaginal mucosa. A shift in vaginal microbiota is prominent in VVC. The presence of Lactobacillus plays a vital role in maintaining vaginal health. However, several studies have reported resistance of Candida sp. against azoles drugs, which is recommended as VVC treatment. The use of L. plantarum as a probiotic would be an alternative to treat VVC. In order to exert their therapeutic activity, the probiotics needed to remain viable. Multilayer double emulsion was formulated to obtain L. plantarum loaded microcapsules (MCs), thus improving its viability. Furthermore, a vaginal drug delivery system using dissolving microneedles (DMNs) for VVC treatment was developed for the first time. These DMNs showed sufficient mechanical and insertion properties, dissolved rapidly upon insertion, facilitating probiotic release. All formulations proved non-irritating, non-toxic, and safe to apply on the vaginal mucosa. Essentially, the DMNs could inhibit the growth of Candida albicans up to 3-fold than hydrogel and patch dosage forms in ex vivo infection model. Therefore, this study successfully developed the formulation of L. plantarum-loaded MCs with multilayer double emulsion and its combination in DMNs for vaginal delivery to treat VVC.
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Affiliation(s)
| | | | | | | | | | | | | | - Andi Arjuna
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia.
| | | | - Andi Dian Permana
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Indonesia.
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9
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Varona E, García-Moreno PJ, Gregersen Echers S, Olsen TH, Marcatili P, Guardiola F, Overgaard MT, Hansen EB, Jacobsen C, Yesiltas B. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise. Food Chem 2023; 426:136498. [PMID: 37295051 DOI: 10.1016/j.foodchem.2023.136498] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
Bioinformatics tools were used to predict radical scavenging and metal chelating activities of peptides derived from abundant potato, seaweed, microbial, and spinach proteins. The antioxidant activity was evaluated in 5% oil-in-water emulsions (pH4) and best-performing peptides were tested in mayonnaise and compared with EDTA. Emulsion physical stability was intact. The peptide DDDNLVLPEVYDQD showed the highest protection against oxidation in both emulsions by retarding the formation of oxidation products and depletion of tocopherols during storage, but it was less efficient than EDTA when evaluated in mayonnaise. In low-fat emulsions, formation of hydroperoxides was reduced 4-folds after 5 days compared to control. The concentration effect of the peptide was confirmed in mayonnaise at the EDTA equimolar concentration. The second-best performing peptides were NNKWVPCLEFETEHGFVYREHH in emulsion and AGDWLIGDR in mayonnaise. In general, the peptide efficacy was higher in low-fat emulsions. Results demonstrated that peptide negative net charge was important for chelating activity.
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Affiliation(s)
- Elisa Varona
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Pedro J García-Moreno
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Spain
| | | | - Tobias H Olsen
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paolo Marcatili
- Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Francesc Guardiola
- Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Michael T Overgaard
- Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark
| | - Egon B Hansen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Charlotte Jacobsen
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Betül Yesiltas
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark.
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10
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Hassan L, Xu C, Boehm M, Baier SK, Sharma V. Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:6102-6112. [PMID: 37074870 DOI: 10.1021/acs.langmuir.3c00192] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Sodium caseinates (NaCas), derived from milk proteins called caseins, are often added to food formulations as emulsifiers, foaming agents, and ingredients for producing dairy products. In this contribution, we contrast the drainage behavior of single foam films made with micellar NaCas solutions with well-established features of stratification observed for the micellar sodium dodecyl sulfate (SDS) foam films. In reflected light microscopy, the stratified SDS foam films display regions with distinct gray colors due to differences in interference intensity from coexisting thick-thin regions. Using IDIOM (interferometry digital imaging optical microscopy) protocols we pioneered for mapping nanotopography of foam films, we showed that drainage via stratification in SDS films proceeds by the expansion of flat domains that are thinner than surrounding by a concentration-dependent step-size, and nonflat features (nanoridges and mesas) form at the moving front. Furthermore, stratifying SDS foam films show stepwise thinning, such that the step-size and terminal film thickness decrease with concentration. Here we visualize the nanotopography in protein films with high spatiotemporal resolution using IDIOM protocols to address two long-standing questions. Do protein foam films formulated with NaCas undergo drainage via stratification? Are thickness transitions and variations in protein foam films determined by intermicellar interactions and supramolecular oscillatory disjoining pressure? In contrast with foam films containing micellar SDS, we find that micellar NaCas foam films display just one step, nonflat and noncircular domains that expand without forming nanoridges and a terminal thickness that increases with NaCas concentration. We infer that the differences in adsorbing and self-assembling unimers triumph over any similarities in the structure and interactions of their micelles.
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Affiliation(s)
- Lena Hassan
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
| | - Chenxian Xu
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
| | - Michael Boehm
- Motif Foodworks, 27 Drydock Avenue, Boston, Massachusetts 02210, United States
| | - Stefan K Baier
- Motif Foodworks, 27 Drydock Avenue, Boston, Massachusetts 02210, United States
- School of Chemical Engineering, The University of Queensland, Brisbane, 4072 Queensland, Australia
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
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11
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He X, Wang B, Xue Y, Li Y, Hu M, He X, Chen J, Meng Y. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. Int J Biol Macromol 2023; 234:123675. [PMID: 36801230 DOI: 10.1016/j.ijbiomac.2023.123675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.
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Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People's Republic of China
| | - Yuhang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mingxiang Hu
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Xingwang He
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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12
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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Yavuz UB, Erem E, Kilic-Akyilmaz M. Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound. ACS OMEGA 2023; 8:11425-11432. [PMID: 37008147 PMCID: PMC10061600 DOI: 10.1021/acsomega.3c00227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 03/02/2023] [Indexed: 06/19/2023]
Abstract
Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.
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14
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Fu QQ, Zhou L, Shi HB, Wang RR, Yang LW. Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion. Front Nutr 2023; 10:1125312. [PMID: 36845054 PMCID: PMC9947349 DOI: 10.3389/fnut.2023.1125312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
The study investigated the effects of compound fibers composed of psyllium husk powder (PHP, 0.3%) and methylcellulose (MC, 0, 0.3, 0.6, 0.9, and 1.2%) on the storage stability, rheology, and microstructure of sodium caseinate emulsions. Results showed that the emulsion stability was enhanced with the increased concentrations of MC, especially at the concentration of 1.2%. The oil droplet size in the emulsions was decreased as the concentrations of compound fibers increased, which was further confirmed by the optical microscope analysis. The rheological measurements and cryo-scanning electron microscopy results indicated that compound fibers improved the viscosity of the emulsions, and formed a strong three-dimensional network structure. The results of confocal laser scanning microscope and surface protein concentration measurements showed that compound fibers were evenly distributed into the oil droplet surface. The above results demonstrate that compound fibers are an effective thickener and emulsifier in enhancing the stability properties of oil-in-water (O/W) emulsions stabilized by sodium caseinate.
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Affiliation(s)
- Qing-quan Fu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu, China,*Correspondence: Qing-quan Fu,
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Hai-bo Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Rong-rong Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, Jiangsu, China
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15
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Hosseini E, Alinejad H, Rousta E. Functional characterization of sodium caseinate conjugated with water-soluble bitter almond gum exudate. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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16
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Development and evaluation emulgel for effective management of the imiquimod-induced psoriasis. Inflammopharmacology 2023; 31:301-320. [PMID: 36609718 DOI: 10.1007/s10787-022-01131-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 12/28/2022] [Indexed: 01/09/2023]
Abstract
Our main aim is in the present investigation, development and evaluation of seabuckthorn oil-based Emulgel formulation for psoriasis therapy. Anti-psoriatic activity of the SeaEmulgel was studied using Imiquimod-induced psoriasis-like inflammation model Balb/c mice and parameters such as PASI score, ear thickness, spleen to body weight index including histological staining studies, enzyme-linked immune sorbent assay (ELISA), skin compliance and safety evaluation of sea buckthorn oil was performed. The globule size and PDI of sea buckthorn oil emulsion were found to be 172.70 ± 1.73 nm and 0.117 ± 0.018, respectively. In-vivo animal studies performed on male Balb/c mice and emulgel showed a reduction in redness, scaling, inflammation in psoriasis-induced mice, which was analysed by PASI scoring, body weight, spleen weight index and ear thickness. The current investigation clearly revealed the better anti-psoriatic activity of SeaEmulgel formulation against imiquimod-induced psoriasis-like skin inflammation Balb/c mice model.
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17
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Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties. Foods 2023; 12:foods12020368. [PMID: 36673460 PMCID: PMC9857781 DOI: 10.3390/foods12020368] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.
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18
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Sorita GD, Favaro SP, Ambrosi A, Di Luccio M. Aqueous extraction processing: An innovative and sustainable approach for recovery of unconventional oils. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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19
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Cheng J, Shen S, Yang H, Tang D, Wang X, Lin Y, Liu X. Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate. Food Res Int 2023; 163:112153. [PMID: 36596104 DOI: 10.1016/j.foodres.2022.112153] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
Abstract
In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.0, CSC emulsion had a wider range of pH stability (pH 3.0, 5.0-8.0) and higher salt ion stability than CSN emulsion. Furthermore, CSC-stabilized astaxanthin emulsions showed better astaxanthin protection under different heat treatment conditions and storage temperatures compared with CSN. After 28 days of storage at 4 °C, astaxanthin residues in the CSC-stabilized emulsion reached 92.37 %. The bioaccessibility of astaxanthin in CSC-stabilized emulsion was 26.21 %, much higher than that in CSN (6.47 %). This research study provides a platform for designing astaxanthin-fortified food or beverage systems to achieve better stability and delivery to target sites.
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Affiliation(s)
- Jingrong Cheng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
| | - Shuangwei Shen
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Huaigu Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Daobang Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xuping Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Yaosheng Lin
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xueming Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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20
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Klojdová I, Stathopoulos C. W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chem X 2022; 16:100451. [PMID: 36185104 PMCID: PMC9523348 DOI: 10.1016/j.fochx.2022.100451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/12/2022] [Accepted: 09/18/2022] [Indexed: 11/26/2022] Open
Abstract
The possible applications of w/o/w multiple emulsions (MEs) in ice creams are described. W/o/w MEs enable the encapsulation of sensitive compounds. Fat content is reduced using w/o/w MEs without losing the creaminess of the final products. Ice cream is a very suitable matrix for application of Pickering emulsions.
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste and mouthfeel and also encapsulation of sensitive compounds. The encouraging application and formation of MEs in ice cream mixtures is supported by the use of natural food ingredients, such as fiber, which helps to stabilize the whole system and improves nutritional value. The future trends may be focused on the target stabilizations using Pickering paticles (PPs). The possible advantages, manufacture, evaluation methods, and predicted future prospects of MEs in ice creams are discussed.
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21
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Golbek TW, Strunge K, Chatterley AS, Weidner T. Peptide Orientation at Emulsion Nanointerfaces Dramatically Different from Flat Surfaces. J Phys Chem Lett 2022; 13:10858-10862. [PMID: 36383054 DOI: 10.1021/acs.jpclett.2c02870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The adsorption of protein to nanoparticles plays an important role in toxicity, food science, pharmaceutics, and biomaterial science. Understanding how proteins bind to nanophase surfaces is instrumental for understanding and, ultimately, controlling nanoparticle (NP) biochemistry. Techniques probing the adsorption of proteins at NP interfaces exist; however, these methods have been unable to determine the orientation and folding of proteins at these interfaces. For the first time, we probe in situ with sum frequency scattering vibrational spectroscopy the orientation of model leucine-lysine (LK) peptides adsorbed to NPs. The results show that both α-helical and β-strand LK peptides bind the particles in an upright orientation, in contrast to the flat orientation of LKs binding to planar surfaces. The different binding geometry is explained by Coulombic forces between peptides across the particle volume.
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Affiliation(s)
- Thaddeus W Golbek
- Department of Chemistry, Aarhus University, Langelandsgade 140, 8000 Aarhus C, Denmark
| | - Kris Strunge
- Department of Chemistry, Aarhus University, Langelandsgade 140, 8000 Aarhus C, Denmark
| | - Adam S Chatterley
- Department of Chemistry, Aarhus University, Langelandsgade 140, 8000 Aarhus C, Denmark
| | - Tobias Weidner
- Department of Chemistry, Aarhus University, Langelandsgade 140, 8000 Aarhus C, Denmark
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22
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Huang X, Yan C, Lin M, He C, Xu Y, Huang Y, Zhou Z. The effects of conjugation of walnut protein isolate with polyphenols on protein solubility, antioxidant activity, and emulsifying properties. Food Res Int 2022; 161:111910. [DOI: 10.1016/j.foodres.2022.111910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 08/31/2022] [Accepted: 09/06/2022] [Indexed: 11/04/2022]
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23
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Liao W, Gharsallaoui A, Dumas E, Elaissari A. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Compr Rev Food Sci Food Saf 2022; 21:5291-5317. [PMID: 36301626 DOI: 10.1111/1541-4337.13062] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 01/28/2023]
Abstract
Emulsions can be easily destabilized under various conditions during preparation and storage. Therefore, it is necessary to understand the factors that influence the stability of emulsions, which is essential for their subsequent studies. Sodium caseinate (CAS) is a well-used nutritional and functional ingredient in emulsion preparation due to its good solubility and emulsifying properties. CAS-stabilized emulsions can be considered good food emulsion delivery systems, but their applications are still limited under certain conditions due to their instability to creaming and aggregation. Therefore, the purpose of this review is to provide a complete overview of how different environmental stresses and processing conditions affect the stability of CAS-stabilized emulsions and how to improve their stability. Initially, the general properties of CAS as emulsifiers and the characterization of CAS-stabilized oil-in-water (O/W) emulsions were summarized. Second, the major instability mechanisms that operate in CAS-stabilized emulsions were presented. Furthermore, the general factors such as pH, emulsifier concentration, ionic strength, oxidation, and processing conditions, affecting the stability of CAS-stabilized O/W emulsion, were discussed. On this basis, the commonly used methods for evaluating emulsion stability are introduced. Finally, state-of-the-art strategies to improve CAS-based emulsion stability are also described and summarized. This review is expected to provide a theoretical basis for the future applications of CAS in food emulsions.
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Affiliation(s)
- Wei Liao
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Adem Gharsallaoui
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Emilie Dumas
- Univ. Lyon, University Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, Villeurbanne, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon 1, CNRS, ISA-UMR 5280, Villeurbanne, France
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24
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Wang C, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Res Int 2022; 160:111634. [DOI: 10.1016/j.foodres.2022.111634] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/29/2022] [Accepted: 07/05/2022] [Indexed: 01/11/2023]
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26
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Qin A, Li X, Yang F, Yang J, Li H, Li H, Yu J. Extensively hydrolysed sodium caseinate. Part I: selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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He J, Wang M, Zhu P, Zhang H, Hu C, Zhang W. Novel polyglycerol-10 dialdehyde mediated cross-linking of sodium caseinate: Preparation, characterization, and improved emulsifying properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Li H, Qin A, Li H, Yu J. Extensively hydrolysed sodium caseinate. Part II. Kinetic model and hydrolysis control. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Perspectives in the stability of emulsion explosive. Adv Colloid Interface Sci 2022; 307:102745. [PMID: 35872440 DOI: 10.1016/j.cis.2022.102745] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/09/2022] [Accepted: 07/17/2022] [Indexed: 11/24/2022]
Abstract
This review explores the stability of emulsion explosive, through summarizing its instability reason, stability mechanism, affecting factors, improvement ways and evaluation methods. The emulsion explosive can be recognized as highly concentrated emulsion due to the volume fraction of dispersed phase exceed 74%. The polydispersity, deformation of compassed droplets and the high content of AN in dispersed phase should be considered for the stability of emulsion explosive. The coalescence is one of the important factor for the instability of emulsion explosive as the droplets bound to each other tightly, together with that, the crystallization of AN in dispersed droplets will occur. This process will further decrease the stability of emulsion explosive. Interfacial tension, the strength of interfacial film and electrical properties of droplets are the important mechanism for preparation and stability of emulsion explosive, among the three, the effect of the strength of interfacial film is most important, and the greater the strength of the interfacial film, the more stable the emulsion explosive. The stability of emulsion explosive will be affected by the emulsifier's structure, the viscosity and polarity of oil, the crystallization point of AN and the nature of matrix, in which, it is important to pay attention to the influence of emulsifier structure because adjusting emulsifier structure is a key channel to improve the stability of emulsion explosive. Besides that, the targeted methods to improve the stability of different emulsion explosive, such as bulk emulsion explosive, packaged emulsion explosive and powdery emulsion explosive, were concluded and established. Finally, we proposed some effective methods for evaluating and predicting stability of emulsion explosive. These results will facilitate the further development of the researches in the mechanism and improvement approach of stability, as well as it will also provide effective technical support for exploring the stability of other similar highly concentrated emulsions.
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30
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Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022; 626:939-950. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 07/04/2022] [Indexed: 12/15/2022]
Abstract
The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.
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Affiliation(s)
- Davor Daniloski
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Martin J Auldist
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia
| | - Todor Vasiljevic
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia.
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31
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Jiao Y, Zhao Y, Chang Y, Ma Z, Kobayashi I, Nakajima M, Neves MA. Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers. Front Nutr 2022; 9:822053. [PMID: 35711552 PMCID: PMC9196885 DOI: 10.3389/fnut.2022.822053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 01/24/2022] [Indexed: 11/18/2022] Open
Abstract
Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural protein emulsifiers, i.e., whey protein isolate (WPI) and sodium caseinate (SC), in different proportions were prepared using microchannel (MC) emulsification. The influences of temperature, pH, ionic strength, and storage time on the microstructure and stability of the emulsions were examined. Analysis of the microstructure and droplet size distribution revealed that the WPI-, SC-, and mixed protein-stabilized emulsions exhibited uniform droplet distribution. The droplet size and ξ-potential of the MC emulsions stabilized by mixed protein emulsifiers were higher than those of the emulsions stabilized by WPI or SC separately. The emulsions stabilized by the two types of proteins and mixed emulsifiers had better stability under high salt concentrations than the synthetic emulsifier Tween 20. WPI-SC-stabilized emulsions were more resistant to high temperatures (70–90°C) and exhibited excellent stabilization than those stabilized by WPI and SC, which was attributed to the more sufficient coverage provided by the two types of protein emulsifier layers and better protein adsorption at the oil-water interface. These results indicate that WPI-SC is a potential stabilizer for MC emulsion requirements. This study provides a basis for the formulation of monodisperse and stable natural emulsion systems.
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Affiliation(s)
- Yan Jiao
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,College of Food and Biological Engineering, Qiqihar University, Qiqihar, China
| | - Yuntai Zhao
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Ying Chang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, China
| | - Zhaoxiang Ma
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Biobased Chemistry and Technology, Wageningen University and Research, Wageningen, Netherlands
| | - Isao Kobayashi
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan
| | - Mitsutoshi Nakajima
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Alliance for Research on Mediterranean and North Africa (ARENA), University of Tsukuba, Tsukuba, Japan
| | - Marcos A Neves
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan.,Alliance for Research on Mediterranean and North Africa (ARENA), University of Tsukuba, Tsukuba, Japan
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Sosa-Herrera MG, Martínez-Padilla LP, Delgado-Reyes VA, de Avila Ortega MDLA, Cruz Martínez IP. Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties. J Food Sci 2022; 87:2858-2868. [PMID: 35703496 DOI: 10.1111/1750-3841.16213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 04/20/2022] [Accepted: 05/11/2022] [Indexed: 11/30/2022]
Abstract
The influence of agave fructans (AF) (1-10%) and xanthan (from 0.03% to 0.25%) in combination with sodium caseinate (SC) at 1% on the rheological and physicochemical properties of aqueous phases and emulsions was evaluated. Steady-state flow behavior, particle size distribution, and stability studies were used to characterize the systems. The aqueous systems displayed the shear-thinning behavior characteristic of xanthan solutions; however, this behavior was modified by the presence of SC and AF due to interactions between AF-SC and AF-xanthan based on predominant hydrogen bonding because of the hydroxyl groups on AF. In emulsions, an increase in viscosity due to the effect of the AF concentration reflects a probable association of fructan aggregates on the surface of SC particles that reinforce the interfacial layer of SC, while xanthan contributes to an increase in the viscosity of the continuous phase, which effectively prevents coalescence and floc formation even at higher concentrations, despite the possible existence of a depletion flocculation effect attenuated by the interaction between AF-SC and AF-xanthan. PRACTICAL APPLICATION: These results can be of use, in an important way, in the design of stable functional emulsions in which there is an application for agave fructans recognized as dietary fiber, also considering their peculiar way of interacting with xanthan favoring its stabilizing functionality.
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Affiliation(s)
| | | | | | | | - Irene Paulina Cruz Martínez
- Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, México
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Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Chen J, Cao C, Yuan D, Xia X, Liu Q, Kong B. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chem 2022; 385:132700. [PMID: 35305436 DOI: 10.1016/j.foodchem.2022.132700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/26/2022] [Accepted: 03/12/2022] [Indexed: 01/11/2023]
Abstract
Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N'-formyl-l-kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Dongxue Yuan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Yin X, Dong H, Cheng H, Ji C, Liang L. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107308] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension. COATINGS 2021. [DOI: 10.3390/coatings11080899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.
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